I love milanese anything--pork, chicken, beef. traditionally, it is coated with flour, egg, and breadcrumbs. This is a messy process though. I have made my own cheat version which can altered to your specific tastes. Instead of the traditional flour/egg, I substitute mayo, sour cream or anything else with a similar consistency that the breadcrumbs will stick well to.
Be adventurous today and make your own version.
Breadcrumb mix:
1 cup panko, plain
1/4 cup plain breadcrumbs
1 tbsp dried herb blend (italian is great but try lemon pepper--amazing!)
1 tbsp parmesan cheese (kraft or fresh grated)
1/2 tsp salt
1/4 tsp pepper
Milanese Whatever: (This is my recipe from lunch today.)
2 1" thick boneless pork chops
2 tbsp garlic hummus
1 cup breadcrumb mixture
2-3 tbsp oil
In a 10" skillet, heat 2 tbsp of oil over med-low to medium heat. While the pan heats, spread hummus on one side of the pork. Press the hummus side down into the breadcrumb mix. Leave in the breadcrumb mix and spread hummus on the second side. Turn over and press into the breadcrumb mix. Make sure each side is well coated. Repeat with second pork chop. Once oil is heated (it will begin to waft), add the pork. Do not mess with it, let it form a nice crispy crust--this will take about 5 mins. After 5 mins, lift the edge to see how the crust looks, if it is a med to dark golden brown, flip it over and cook for and additional 5 mins, letting it form a golden crust. After 5 minutes, check the temperature of the pork. It should be between 145* and 160*. Then serve and enjoy!
* For an alternate version, spread meat with herbed cream cheese, roasted garlic aioli, or flavored sour cream dip then dip into the breadcrumb mix. Also mix up your herbs and seasonings in your breadcrumb mix--use fresh herbs, montreal steak seasoning, or (my favorite) lemon pepper seasoning.
Looks super yummy
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